This quick puff pastry is a basic recipe that offers a simplified, faster version of the classic puff pastry preparation.
In fact, both the work involved and the resting time of the dough are shorter. For a result that guarantees a soft, balanced dough suitable for making both sweet and savory recipes.
Puff pastry is a very tricky dough to prepare. So much so that people often prefer to use ready-made frozen puff pastry.
Here is a simplified version, especially in the folding method. Compared to the traditional recipe, the Quick Puff Pastry allows you to greatly reduce the resting time while still achieving a remarkable result.You can store it in the refrigerator for a few days. Or in the freezer for 3 to 4 weeks. Then simply bring it back to room temperature and it's ready to use.
As a neutral dough, you can use Quick Puff Pastry for both sweet and savory recipes.
So let's see how to make the puff pastry recipe, quickly and easily!
Ingredients
Prep Time: 30 Min | Cook Time: 0 Min | Cooling Time: 2 Hours | Servings: 6
- 150 g (1 cup) all pourpose flour
- 100 g (1 stick) unsulted cold butter
- 75 g (5 tablespoons) cold water
- salt to taste
Kitchen Tools and Equipment
To make puff pastry, you'll need some essential kitchen tools.
- Stand mixer with leaf hook: a stand mixer with a dough hook attachment (often referred to as a "leaf hook" or "paddle attachment") can be quite useful for making puff pastry dough.
- Rolling Pin: A rolling pin is essential for rolling out the dough to the desired thickness.
- Bench Scraper: A scraper helps in lifting and moving the dough, especially when you're folding and turning it during the rolling process.
- Baking Paper: you need baking paper to prevent the quick puff pastry from sticking to your work surface while rolling it out.
Instructions
Step 1) - Mix 30 g (¼ cup) of flour with the cold butter. Use a stand mixer with the leaf hook. Alternatively, you can do this in a bowl with a spatula to prevent the heat of your hands from making the dough too soft. In fact, the secret to successful puff pastry is the right balance of heat between the different ingredients.
Step 2) - When the butter has absorbed all the flour, remove the dough from the bowl. Place it between two sheets of baking paper. Using a rolling pin, roll the dough into a rectangle about ½ cm (0.2 inch) high. Refrigerate until needed.
Step 3) - Knead the remaining flour with the water and a pinch of salt until soft. Roll out the dough with a rolling pin on a floured pastry board to form a rectangle.
Step 4) - Place the butter mixture in the center of the dough Fold in the two side edges (left and right) to completely cover the dough, leaving the top and bottom two sides open.
Step 5) - Flatten with a rolling pin until you have a rectangle with the short side facing you. Flip it so that the long side is now facing you. Lift the left short side and fold it toward the center of the rectangle.
Step 6) - Do the same with the right side. Fold the dough in half again to make a kind of book. This is the "first round" of dough.
Step 7) - With the rolling pin, always pushing in the same direction, roll out the square until it becomes a long rectangle and repeat the above steps (from step 5). REPEAT 4 TIMES. Leave the dough to COOL in the refrigerator for 10 minutes between rounds. This quick puff pastry must cool in the refrigerator for at least 1 hour before use.
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Storage
Storing homemade puff pastry properly can help maintain its texture and quality.
Tightly wrap the puff pastry in plastic wrap. Make sure there are no gaps where air can get in, as exposure to air can cause the pastry to become stale.
Place the wrapped puff pastry in the refrigerator if you plan to use it within a few days. It can typically stay fresh in the fridge for up to 3-4 days.
If you want to store the puff pastry for a longer period, you can freeze it. Again, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Label the container with the date so you can keep track of how long it has been frozen. It can stay in the freezer for 3-4 weeks.
When you're ready to use the frozen puff pastry, transfer it to the refrigerator and let it thaw overnight. Avoid thawing at room temperature, as this can lead to uneven thawing and potential loss of quality.
Once thawed, you can use the puff pastry according to your recipe. Keep in mind that refreezing puff pastry is not recommended, as it can affect its texture and rise.
Recipe Card
Quick Puff Pastry Recipe
Ingredients
- 150 g flour 1 cup, all pourpose
- 100 g butter 1 stick, unsulted and cold
- 75 g water 5 tablespoons, cold
- salt to taste
Instructions
- Mix 30 g (¼ cup) of flour with the cold butter. Use a stand mixer with the leaf hook. Alternatively, you can do this in a bowl with a spatula to prevent the heat of your hands from making the dough too soft. In fact, the secret to successful puff pastry is the right balance of heat between the different ingredients.
- When the butter has absorbed all the flour, remove the dough from the bowl. Place it between two sheets of baking paper. Using a rolling pin, roll the dough into a rectangle about ½ cm (0.2 inch) high. Refrigerate until needed.
- Knead the remaining flour with the water and a pinch of salt until soft. Roll out the dough with a rolling pin on a floured pastry board to form a rectangle.
- Place the butter mixture in the center of the dough. Fold in the two side edges (left and right) to completely cover the dough, leaving the top and bottom two sides open.
- Flatten with a rolling pin until you have a rectangle with the short side facing you. Flip it so that the long side is now facing you. Lift the left short side and fold it toward the center of the rectangle.
- Do the same with the right side. Fold the dough in half again to make a kind of book. This is the "first round" of dough.
- Step 7) - With the rolling pin, always pushing in the same direction, roll out the square until it becomes a long rectangle and repeat the above steps (from step 5). REPEAT 4 TIMES. Leave the dough to COOL in the refrigerator for 10 minutes between rounds. This quick puff pastry must cool in the refrigerator for at least 1 hour before use.
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